These exquisite mouthfuls of goodness were adapted from my friend Lisa Brink’s repertoire of recipes and they make a cookie jar filler with a difference!
Lisa uses ½ cup soft brown sugar in her recipe and even with the addition of sugar these are far healthier than any shop-bought treat .
In fact Lisa makes these so often, she came up with a novel way of cooking them into impressive little rounds.
To make them healthier ,play around with your preferred sugar alternatives. You could use Xylitol, honey, coconut sugar or Agave but it’s essential to test them as they may need a bit longer in the oven to crisp up.
It’s entirely unnecessary to drizzle these with chocolate-or even add chocolate chips to the mixture-cranberries give a lovely sweet and chewy bite to the Florentine. I found that by only adding cranberries the Florentines could be crumbled over a salad as an alternative to caramelised nuts. The chocolate, however, is most appealing to kids and it’s a great way to get them to sample this healthier biscuit.
My next step is to practice making them with only Miracles Plus Plus –thereby reducing the prep time to seconds, not minutes!
Seeded Florentines (about 36)
1 cup shelled sunflower seeds
1 ¼ cups pumpkin seeds
1/2 cup sesame seeds
1 tablespoon raw honey
3 tablespoons coconut sugar
½ cup cranberries and choc chips
Large handful cranberries and chocolate chips (optional)
2 free-range extra-large egg whites, beaten with a fork.
• Mix ingredients together
• Spray 3 cupcake tins with Spray & Cook and spoon a generous spoonful of mixture into each hollow. Press down with the LID of the Spray & Cook can
• Bake at 180 ˚C for approximately 15-20 minutes. Remove from the oven and, while the biscuits are still warm, press down AGAIN with the lid and then allow them to cool.
• Remove and serve as lunch box treats, snacks or break up onto salads for an alternative to caramelised nuts or enjoy with yoghurt for a granola alternative